The new chef-owner at Mica can bob from Peru to Texas for menu inspirations, with frequent stops at nearby Erdenheim Farm for a monthly local lamb showcase.
Actually, it turns out Arhontoulis was already at Mica as its chef de cuisine, then at Blackfish and Roman’s catering company before his mentor gave him the opportunity last summer to buy the restaurant. And with a series of subtle tweaks and a fresh infusion of culinary spontaneity, Arhontoulis, at just 29, has shown impressive maturity in guiding Mica to a compelling new phase.
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And so, although Mica survived, it never shook its reputation as a special-occasion splurge rather than a neighborhood standby.
Enter the airy crab beignets and voracious international inspirations of makeover master Yianni Arhontoulis.